顶空固相微萃取- 气质联用分析小麦馒头制作过程中的挥发性成分变化

doi:10.7506/spkx1002-6630-201212052

食品科学 ›› 2012, Vol. 33 ›› Issue (12): 254-258.doi: 10.7506/spkx1002-6630-201212052

顶空固相微萃取- 气质联用分析小麦馒头制作过程中的挥发性成分变化

燕雯，张正茂*，刘拉平

西北农林科技大学食品科学与工程学院

出版日期:2012-06-25 发布日期:2012-07-27
基金资助:
“十一五”国家科技支撑计划项目(2006BAD13B02-02)；陕西省13115 项目

Headspace Solid-Phase Microextraction Coupled with Gas Chromatography-Mass Spectrometric Analysis of Volatile Composition Changes of Steamed Bread during Processing

YAN Wen，ZHANG Zheng-mao*，LIU La-ping

(College of Food Science and Engineering, Northwest A＆F University, Yangling 712100, China)

Online:2012-06-25 Published:2012-07-27

摘要/Abstract

摘要： 为研究小麦挥发成分在加工过程的形成变化，选用具有代表性的3种不同筋力小麦品种--普冰143、晋麦47、西农9817，采用顶空固相微萃取技术萃取其小麦粉、发酵面团和馒头的挥发性成分并进行气相色谱-质谱分析鉴定。结果表明：普冰143、晋麦47、西农9817小麦粉检测出23种相同的挥发性成分，分别占总量的84.01%、77.82%和82.28%，其中主要成分为萘、1-甲基-萘、(Z)-2-丁烯二酸二甲酯、1,7-二甲基-萘、2-甲基-萘；发酵面团中检测出共同成分18种，分别占总量的80.99%、71.65%和70.44%，主要成分为乙醇、萘、1-甲基-萘、丁二酸乙基甲酯、苯乙醇；馒头中检出26种相同的挥发性成分，分别占总量的80.26%、75.99%和80.43%，主要成分为萘、1-甲基-萘、2-戊烷基-呋喃、乙醇、壬醛。不同筋力小麦制品之间的挥发性成分存在差异，但大部分主要成分相同。从小麦粉到馒头的制作过程中，挥发性成分发生明显变化，其中烃类物质相对含量明显减少而醇类物质种类和相对含量均增多。

关键词: 小麦, 馒头, 顶空固相微萃取-气质联用法, 挥发性成分

Abstract: To study the volatile composition changes of steamed bread during processing, the volatile components in wheat flours, fermented doughs and steamed breads from three representative wheat cultivars with different gluten strength, Pubing 143, Jinmai 47 and Xinong 9817, were extracted by headspace solid-phase microextraction (HSPME) and analyzed by GC-MS. A total 23 volatile compounds (mainly naphthalene, 1-methyl-naphthalene, (Z)-2-Butenedioic acid dimethyl ester, 1,7-dimethyl-naphthalene and 2-methyl-naphthalene) were found to be common to wheat flours from all investigated cultivars, accounting for 84.01%, 77.82% and 82.28% of the total volatile compounds in Pubing 143, Jinmai 47 and Xinong 9817, respectively. Eighteen volatile compounds (mainly ethanol, naphthalene, 1-methyl-naphthalene, butanedioic acid ethyl methyl ester and phenylethyl alcohol) were common to fermented doughs made with wheat flours from all investigated cultivars, accounting for 80.99%, 71.65% and 70.44% of the total volatile compounds in Pubing 143, Jinmai 47 and Xinong 9817, respectively. Twenty-six volatile compounds (mainly naphthalene, 1-methyl-naphthalene, 2-pentyl-furan, ethanol and nonanal) were common to steamed breads made with wheat flours from all investigated cultivars, accounting for 80.26%, 75.99% and 80.43% of the total compounds in Pubing 143, Jinmai 47 and Xinong 9817, respectively. The results obtained demonstrate that wheat flour, fermented dough and steamed bread vary in volatile composition among wheat cultivars with different gluten strength despite no difference in most of the main volatile components. During the processing of steamed bread from wheat flour; the relative content of hydrocarbons significantly decreases, whereas both the kinds and relative contents of alcohols increase, suggesting a significant change in the volatile composition.

Key words: wheat, steamed bread, solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) , volatile components

中图分类号:

S512.1
S331

燕雯，张正茂，刘拉平. 顶空固相微萃取- 气质联用分析小麦馒头制作过程中的挥发性成分变化[J]. 食品科学, 2012, 33(12): 254-258.

YAN Wen，ZHANG Zheng-mao，LIU La-ping. Headspace Solid-Phase Microextraction Coupled with Gas Chromatography-Mass Spectrometric Analysis of Volatile Composition Changes of Steamed Bread during Processing[J]. FOOD SCIENCE, 2012, 33(12): 254-258.

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顶空固相微萃取- 气质联用分析小麦馒头制作过程中的挥发性成分变化

Headspace Solid-Phase Microextraction Coupled with Gas Chromatography-Mass Spectrometric Analysis of Volatile Composition Changes of Steamed Bread during Processing

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